🇮🇹 Italian

Blueberry Boy Bait Coffee Cake

A buttery, lemon-kissed blueberry coffee cake with a crunchy cinnamon streusel topping — irresistible warm from the oven.

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620 cal / serving 82g net carbs 8g protein 28g fat Prep: 30 min Cook: 45 min 2 servings

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Ingredients

Dairy & Eggs

1 whole eggs
2 tbsp milk
0.5 tbsp unsalted butter, cold, cut into chunks (streusel)
1 tbsp unsalted butter, softened (cake)

Produce

0.5 cup fresh blueberries
0.25 tsp lemon zest

Pantry

0.25 cup all-purpose flour (cake)
1 tbsp all-purpose flour (streusel)
0.25 tsp baking powder
1.5 tbsp granulated sugar
0.75 tbsp light brown sugar
0.25 tsp vanilla extract

Spices & Herbs

0.25 tsp ground cinnamon
0.0625 tsp salt

Instructions

1. Make the streusel: Combine brown sugar, flour, and cinnamon in a small bowl. Rub in cold butter with your fingertips until crumbly. Refrigerate until needed.

2. Preheat oven to 375°F. Grease a small baking dish or two ramekins with butter or nonstick spray.

3. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

4. Beat softened butter and sugar until creamy, about 2 minutes. Add the egg, vanilla, and lemon zest; beat well.

5. Gradually add the flour mixture, alternating with the milk, beating on low until just combined. Gently fold in the blueberries.

6. Spread batter into the prepared dish(es). Sprinkle streusel evenly over the top.

7. Bake for 40–45 minutes until golden and a toothpick comes out clean. Cool on a rack for 20 minutes before serving.

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